Month: April 2018

I think the first time I heard the word “succotash” was from a cartoon character back when I was a kid. I never knew succotash was an actual dish until well into adulthood. When I finally discovered it, I was hooked. Virtually every region of the U.S. has some form of succotash and the ingredients vary based upon where the dish is being prepared.

For awhile, it seemed that it was on the menu of every trendy restaurant, but always as a side dish. However, over time succotash seemed to fade away in favor of other newer side dishes. But I think succotash is worth staying front and center– not only as a side dish but also as a main course. What I like about succotash is that its super versatile as either a vegetarian dish or one with meat, and it can be loaded with healthy nutrition that a pregnant woman (or any woman or family) can benefit from. The vegetables are typically full of vitamins and minerals, amino acids, potassium and needed fiber.

Succotash is loaded with vegetables. Traditionally, it contains some form of corn and lima beans, but there are plenty of other ingredients that can be added to give it lots of flavor and color. Plus, you can make it in one dish on the stove. What’s better than that?

While fresh ingredients are best, this dish can be made with frozen vegetables too. Don’t like one of the ingredients? Swap it out for something you like. Different regions of the U.S. use okra, beans, potatoes, or carrots. (Some areas use red or green peppers too, but I find many pregnant women have difficulty digesting peppers or frequent heartburn any time peppers are an ingredient in a meal, so I typically do not use them in any of my recipes).

The possibilities are endless — and with my basic recipe to prepare succotash, you can’t go wrong using any combination of vegetables. Try the Vegetarian Succotash or Succotash with Meat for your next main course or side dish!

Vegetarian Succotash

2 tablespoons extra virgin olive oil

1 onion, diced small

5 ears of corn, husks removed, and kernels cut off (butdo not cook!) or 1 large bag of frozen yellow corn, thawed

Edamame is not just an appetizer in a Japanese restaurant. Edamame are young soy beans that are high in protein, fiber, calcium, vitamin A and C, and most importantly, iron. Add in that they’re delicious, and edamame becomes a go-to vegetable that I endorse for pregnant women. Though they are young soy beans, edamame does not contain high levels of phtyoestrogens like traditional soy products, so they become a great source of nutrition for an entire family.

What I commonly see is that people treat edamame like peas. While edamame is as versatile as green peas, it has a unique taste that needs to be showcased instead of being put in the background like peas. Edamame needs to be front and center with their unique taste and texture. What’s even better about edamame is that there are plenty of frozen varieties that are easy to use and just as nutritious as fresh, without the hassle of shelling the bean pods.

Edamame can be incorporated into any meal, but I have two easy ways for pregnant women and their families to incorporate them into simple, easy meals–one cold, one hot– that demonstrate the versatility of edamame. A few weeks ago, I posted about how edamame can be added into an incredible dish with soba noodles. Now, read on to learn how this amazing bean can be a cold, crisp, summer salad or a warm side dish in a wild rice salad. The possibilities with edamame are numerous, so try it in place of peas in your next salad or main dish– and as always, share it with us!

When I was a kid, there was a fantastic deli that had some of the best food. Everything was fresh, and every item in the display case looked like it had been made minutes before I walked in the door. One of the best things this deli had was homemade rice pudding. It was a creamy, rich, decadent treat filled with soft rice in a velvety custard base with a hint of cinnamon and a puff of meringue strategically placed throughout the tray of pudding that added a lightness, or fluffiness to the dish. Its smoothness, and coolness, made it a dessert or treat for any season.

Fast forward to adulthood and I realize that rice pudding is not the best treat for pregnant women. Its loaded with fat which, while tasty, often takes a while to digest thanks to slowed motility in pregnant women and, sadly, can contribute to wicked heartburn for a pregnant woman. Often the pudding has cinnamon incorporated throughout the mix and that, in turn, adds to the likelihood of heartburn happening. To me, rice pudding is too important of an American classic or staple to not be enjoyed by everyone. I wanted to find a way for pregnant women to enjoy the taste of rice pudding but avoid the nasty side effects or discomforts that can come from the traditional recipe. I think I’ve come up with a way to modernize rice pudding that everyone can enjoy!

My recipe starts with Arborio rice. Many of you know Arborio rice because it’s the key ingredient in risotto. Arborio rice is a sturdy grain of rice that breaks down slowly in cream and becomes tender. My recipe cuts down the time it takes to make the pudding and involves less steps than traditional rice pudding. Plus, this version stays creamy in the refrigerator for several days and can be enjoyed by anyone. This pudding can be customized too–you can swap Arborio rice with Brown or Jasmine rice, or add in raisins, walnuts, mini chocolate chips, or berries or lemon zest to change the flavor profile of this versatile dish. I think this dish will satisfy any pregnant woman’s craving for something sweet but not heavy, but also tastes good for any friends or family who are rice pudding fans!